What is sausage stabiliser?

Sausage stabiliser is used in sausage making for two reasons. One is to retain any liquid or moisture in the sausage (water & meat juices) and to “set” the sausage shape.

When water is heated it expands and evaporates – so when we cook our sausages this state change can cause the sausages to lose their juiciness. I’m sure you’ve worked with flour or cornflour before and would have noticed how the powder absorbs the liquid and then with heat it starts to thicken. Well stabiliser has the same effect.

Giving you the breakdown of stabiliser is not an easy feat as there are so many of them out there and used in so many different applications from sauces and spices to shampoos, cheese and chewing gum. So it is important to choose a more natural and appropriate one – you will be able to find a natural stabiliser HERE.